How To make Mock Parmigiana

Chicken Parmigiana

Want to bread like a pro? ????‍???? Use one hand for dipping into the flour and breadcrumbs, and the other for the egg — that way you won't end up breading your fingers too! ✋ Here's a chicken Parm to practice with. Ready, set, go!

How to Make Mock Parmesan Cheese Using Powdered Milk

I know it sounds silly, but if I ever have to resort to living solely off my food stores alone I am afraid of food fatigue. That's why I try to only store the foods I like to eat, but no matter how much I store now, or how much I try to store good tasting foods, the local BBQ pit is only a short drive away.
To combat appetite fatigue I try to find multiple ways to cook the same items to get different tastes (and textures). That is one reason I whole heartedly endorse Peggy Layton and Vicki Tate's Cooking with Home Storage book series. She shows how to make hundreds of food recipes using the same simple ingredients. Her ingenuity, imagination and skill can help you achieve amazing results with your home storage if you put in the time to practice and learn for yourself which recipes you and your family likes BEFORE you don't have any other options.

Website Link:
eBook (Kindle Unlimited):
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Audiobook:
This is one of the linked videos to The Basics of Homemade Cheesemaking: How to Make and Store Hard and Soft Cheeses, Yogurt, Tofu, Cheese Cultures, and Vegetable Rennet, Book 4 of the Homestead Basics Series.

EGGPLANT PARMESAN RECIPE

Fried eggplant, Mozzarella, Parmesan, Tomato, eggplant parmesan is always good. I don't actually think this is a traditional Italian dish, but it is really good. This recipe makes enough for 4-6 people.

I have a perfect tomato sauce recipe for this which I will link down below


Recipe:

- 2 medium Italian eggplant
- Panko breadcrumbs, eggs, and ap flour to coat the eggplant
- 2 Cups tomato sauce
- 2 Cups mozzarella ( Not extra dry and not stored in water)
-1 Cup shredded parmesan
-1 Bunch basil

Once eggplant are fried layer it all together and bake at 350F until golden brown and bubbly about 30-45 minutes

Notes:

- You can of course not fry these eggplant. Oiling them and baking them will work. Or you can leave out the breadcrumbs and just pan fry them for a gluten free version.

- Salting the eggplant and letting them sit for an hour on a rack will give the eggplant a nice flavor. This step is extra work and not necessary but will give a nice final result.

- Using the right mozzarella is crucial. Don't use extra dry shredded mozzarella. It doesn't melt well. Don't use mozzarella stored in water either. That will make your eggplant watery and will also take forever to brown. Use something that melts well that is semi dry but still has some moisture to it.

-In a pinch you can use san Marzano tomatoes blended. But for a more flavorful finished product use a nicely made marinara sauce. I have a good recipe for that linked up above.

-Pre-make this and freeze it for several weeks. Just make sure its wrapped up really well. When baking from frozen bake for longer. Probably about 1 hour at 350F rotating half way through.

Angel Hair Pasta with Garlic, Herbs & Parmesan

Simple angel hair pasta side, with olive oil, garlic, herbs and Parmesan. Easy! Cooks in 10 minutes.

Eggplant Parmesan!

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My name is Allison Thibault and I am a Licensed/Registered Dietitian Nutritionist. I have my own private practice and work clinically as a Lead Clinical Nutritionist for one of the largest hospital systems in our country.

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Ingredients:
-Eggplant
-Extra Virgin Olive Oil
-Chopped Parsley
-Basil
-Italian Herb Seasoning
-Shredded Mozzarella or Vegan Shredded Mozzarella
-Marinara Sauce
-Fresh Sliced Mozzarella

Pollo alla parmigiana- reteta prea buna sa n-o încerci